Deviled Egg Pasta Salad – Quick and Easy Recipes for Your Table
Let’s talk about deviled eggs. Now, add pasta. Yeah, you heard me. I was skeptical at first too. But one summer potluck and a couple of creamy forkfuls later, I was sold. This Deviled Egg Pasta Salad takes that nostalgic picnic flavor and wraps it up in a bowl of comfort. It’s tangy, creamy, eggy, and somehow just... right.
You get the classic deviled egg vibe but with a twist of carbs, crunch, and a hint of that mysterious paprika sparkle. It’s one of those dishes that disappears from the table faster than you can say ‘Who brought this?’ (Spoiler: it’s you.)
Whether you're throwing a last-minute dinner together, prepping weekday lunches, or just need something easy that’ll make people think you tried harder than you actually did—this is the one. Simple ingredients, barely any cooking, and enough comfort to make your aunt’s meatloaf jealous.
Servings: 8 servings
Ingredients
- 8 oz elbow macaroni, cooked and cooled
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar
- 1/2 tsp paprika (plus more for garnish)
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp chopped dill pickles or relish (optional)
- 1/4 cup chopped green onions
Instructions
- Boil the macaroni according to the package instructions. Drain and rinse under cold water to stop the cooking. Let it cool.
- In a large mixing bowl, stir together mayonnaise, mustard, vinegar, paprika, garlic powder, salt, and pepper.
- Add the chopped eggs, cooked pasta, pickles (if using), and green onions to the bowl.
- Fold everything together gently until well combined and evenly coated.
- Taste test—this part is important. Add more salt, mustard, or paprika if your soul tells you to.
- Cover and chill in the fridge for at least 30 minutes before serving. It gets better as it sits.
- Sprinkle with extra paprika just before serving for that signature deviled egg flair.